4 tablespoons butter
4 tablespoons flour
2.5 cups milk
Salt, pepper, nutmeg
1 tablespoon butter
1 sweat onion like Vidalia, thinly sliced
6 large russet potatoes, peeled and thinly sliced
1 lb chunked left-over ham
2 cups grated monterray jack cheese
Directions
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 4 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and a grating of nutmeg and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly and a knife inserts into the potatoes easily.
Wednesday, December 16, 2009
Tuesday, December 8, 2009
the best chicken fried rice
1 cup cooked chicken cut into small cubes or shreds (use leftover roasted chicken or precooked chicken like from Costco.
4 cups cooked rice (either cook early in day or leftover from the day before)
1/2 c shredded carrots
3 green onions sliced thin (use green ends)
1/2 sweet onion coarsley diced
1 c cabbage coarsley chopped
4 T soy sauce
1 T sesame oil
4 T olive oil
1-2 garlic cloves minced
1/2 cup frozen peas
2 eggs beaten
heat 1 T oil in a wok or large frying pan, saute the onion and the cabbage. Add the shredded carrots and green onions and saute for a minute or two. Add 1 T soy sauce, and set veggies aside. Add frozen peas to the bowl to start the defrosting.
heat another T of oil and add the chicken and 1 clove of garlic, minced fine. saute until warmed and a little crispy, add 1 T soy sauce. Remove into bowl with veggies.
Heat 1 tsp oil, add beaten egg and cook until set. Flip, cook reverse. Remove from heat, roll and slice into strips, add to bowl with other stuff.
Add 2 T oil, swirl around the pan and add the rice, make sure to break it up with a spoon. Add 2 T soy sauce and drizzle 1T sesame oil over. Keep mixing and stirring until heated through. Add the bowl full of other stuff and toss to mix.
Serve immediately...yum, yum
4 cups cooked rice (either cook early in day or leftover from the day before)
1/2 c shredded carrots
3 green onions sliced thin (use green ends)
1/2 sweet onion coarsley diced
1 c cabbage coarsley chopped
4 T soy sauce
1 T sesame oil
4 T olive oil
1-2 garlic cloves minced
1/2 cup frozen peas
2 eggs beaten
heat 1 T oil in a wok or large frying pan, saute the onion and the cabbage. Add the shredded carrots and green onions and saute for a minute or two. Add 1 T soy sauce, and set veggies aside. Add frozen peas to the bowl to start the defrosting.
heat another T of oil and add the chicken and 1 clove of garlic, minced fine. saute until warmed and a little crispy, add 1 T soy sauce. Remove into bowl with veggies.
Heat 1 tsp oil, add beaten egg and cook until set. Flip, cook reverse. Remove from heat, roll and slice into strips, add to bowl with other stuff.
Add 2 T oil, swirl around the pan and add the rice, make sure to break it up with a spoon. Add 2 T soy sauce and drizzle 1T sesame oil over. Keep mixing and stirring until heated through. Add the bowl full of other stuff and toss to mix.
Serve immediately...yum, yum
Monday, November 23, 2009
Pad Thai
•8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
•1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
•Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
•4 cloves garlic, minced
•3 cups fresh bean sprouts
•3 spring (green) onions, sliced
•approx. 1 cup fresh coriander/cilantro
•1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
•1/4 cup chicken stock
•1/8 tsp. ground white pepper (or substitute freshly-ground black pepper)
•PAD THAI SAUCE:
•3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
•2+1/2 Tbsp. fish sauce
•1-3 tsp. chili sauce (depending how spicy you want it)
•3 Tbsp. brown sugar
•OTHER: oil for stir-frying, and wedges of lime for serving
Preparation:
For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!
1.Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow the noodles to soak while you prepare the other ingredients. Note that you will be frying the noodles later, so you don't want to over-soften them. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.
2.Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so tangy-terrific!
3.Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.
4.Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds).
5.Add the chicken (together with the marinade). Stir-fry 30 seconds to 1 minute.
6.When wok/pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
7.Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking.
8.Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
9.Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
10.Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
11.Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and serve with Thai Nam Prik Pao Chili Sauce on the side, if desired. ENJOY!
Pad Thai Tip:For even more flavor, I make a double batch of the pad thai sauce. Then, as I'm stir-frying the noodles, I keep drizzling over the sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover pad thai sauce can be stored in a jar in the refrigerator for up to 1 month.
•1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
•Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
•4 cloves garlic, minced
•3 cups fresh bean sprouts
•3 spring (green) onions, sliced
•approx. 1 cup fresh coriander/cilantro
•1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
•1/4 cup chicken stock
•1/8 tsp. ground white pepper (or substitute freshly-ground black pepper)
•PAD THAI SAUCE:
•3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
•2+1/2 Tbsp. fish sauce
•1-3 tsp. chili sauce (depending how spicy you want it)
•3 Tbsp. brown sugar
•OTHER: oil for stir-frying, and wedges of lime for serving
Preparation:
For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!
1.Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow the noodles to soak while you prepare the other ingredients. Note that you will be frying the noodles later, so you don't want to over-soften them. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.
2.Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so tangy-terrific!
3.Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.
4.Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds).
5.Add the chicken (together with the marinade). Stir-fry 30 seconds to 1 minute.
6.When wok/pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
7.Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking.
8.Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
9.Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
10.Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
11.Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and serve with Thai Nam Prik Pao Chili Sauce on the side, if desired. ENJOY!
Pad Thai Tip:For even more flavor, I make a double batch of the pad thai sauce. Then, as I'm stir-frying the noodles, I keep drizzling over the sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover pad thai sauce can be stored in a jar in the refrigerator for up to 1 month.
Peanut butter noodles
Ingredients
1/2 pound Chinese egg noodles
3 tablespoons dark sesame oil
2 tablespoons peanut oil
2 green onions, thinly sliced on the diagonal
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal oelek
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
Cucumber slices, for garnish
Fresh cilantro leaves, for garnish
Directions
Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.
1/2 pound Chinese egg noodles
3 tablespoons dark sesame oil
2 tablespoons peanut oil
2 green onions, thinly sliced on the diagonal
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal oelek
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
Cucumber slices, for garnish
Fresh cilantro leaves, for garnish
Directions
Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.
Thursday, February 19, 2009
Polenta Pizza from Mark Bittman
Need to try this, it looked good.
Time: About 45 minutes, plus one hour’s chilling
The Minimalist: Your Morning Pizza (February 18, 2009)
1/4 cup extra virgin olive oil, more for pan
1/2 cup milk, preferably whole
Salt
1 cup coarse cornmeal
Freshly ground black pepper
1 small onion, chopped
1/2 cup (about 4 ounces) chopped pancetta
1 pound spinach, washed, trimmed and dried
1 to 1 1/2 cups Gorgonzola cheese, crumbled.
1. Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
3. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
4. Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.
Yield: 4 servings.
Variation: Before you put polenta in oven, top it with thin slices of fresh mozzarella, two or three thinly sliced Roma tomatoes or a bit of tomato sauce, and a handful of fresh basil leaves.
Time: About 45 minutes, plus one hour’s chilling
The Minimalist: Your Morning Pizza (February 18, 2009)
1/4 cup extra virgin olive oil, more for pan
1/2 cup milk, preferably whole
Salt
1 cup coarse cornmeal
Freshly ground black pepper
1 small onion, chopped
1/2 cup (about 4 ounces) chopped pancetta
1 pound spinach, washed, trimmed and dried
1 to 1 1/2 cups Gorgonzola cheese, crumbled.
1. Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
3. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
4. Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.
Yield: 4 servings.
Variation: Before you put polenta in oven, top it with thin slices of fresh mozzarella, two or three thinly sliced Roma tomatoes or a bit of tomato sauce, and a handful of fresh basil leaves.
Wednesday, January 28, 2009
Fluffy waffles
1 3/4 c flour
2t baking powder
1T sugar
1t vanilla
1/2 t salt
3 egg yolks
3 egg whites
1 3/4 c milk
1/2 c oil
Mix together all dry ingredients, set aside.
Mix together all wet indredients except the egg whites.
Beat the egg whites with a wire wisk until soft peaks form.
Add the wet ingredients into the dry one. Make sure everything is moistened, some lumps will remain. Gently fold in the egg whites. Cook in a waffle iron.
Top with sliced strawberries mixed with 2-4 T sugar.
Yum Yum
2t baking powder
1T sugar
1t vanilla
1/2 t salt
3 egg yolks
3 egg whites
1 3/4 c milk
1/2 c oil
Mix together all dry ingredients, set aside.
Mix together all wet indredients except the egg whites.
Beat the egg whites with a wire wisk until soft peaks form.
Add the wet ingredients into the dry one. Make sure everything is moistened, some lumps will remain. Gently fold in the egg whites. Cook in a waffle iron.
Top with sliced strawberries mixed with 2-4 T sugar.
Yum Yum
Monday, January 26, 2009
Chinese Dumplings
2-3 green onions minced small (or Chinese Chives)
2 ribs celery (1 if Chinese celery) chopped fine
1 pound ground pork (or you can use ground chicken)
dried or fresh parsley (sprinkle some on)
1T grated fresh ginger
1 cup cabbage (chop small--I use Dole coleslaw mix and chop finer)
1/2 cup grated carrots that are also chopped small.
1 egg beaten
1T cornstarch
2t sesame oil (get this at an asian market, unique taste)
salt and pepper to taste (just sprinkle some in)
(mix the 4 preceeding ingredients together)
Purchased dumpling (round) or wonton (somewhat square) skins
Mix the meat and veggie mixture (use your hands, it's more fun) add the egg mixture. Mix it up. Drop buy skant teaspoonfulls onto the dumpling skins. Seal with water (use your finger to dip in a bowl of water and run a wet finger around the edges.) You can pleat these babies, make them into purses, or use a fork and go around the edges like ravoli. It all tastes the same. Get creative.
Bring a pan of water to a boil. The size of the pan dictates how many dumplings you can cook at once. (2 QT do 10-12 at a time, more if you are in a hurry and stir so they don't stick.) Cook them about 7 minutes. Remove with slotted spoon onto a platter.
Sunday, January 25, 2009
Red Curry, Shrimp and Green Beans
I love Thai food and this came from ingredients I had on the counter when it was time to make dinner
1 lb shrimp, peeled and deveined
1T dumpling sauce (pour over the raw shrimp before cooking)
1 red pepper, cored, seeded and sliced in strips
2 cups string beans, cut into one inch pieces, on the diagonal
1/2 sweet onion chopped into course chunks
1T Thai red curry paste
1 14.5 oz can of coconut milk
1T grated fresh ginger
2 cloves garlic chopped fine (or dried garlic)
1 T olive oil
Cook rice.
Use Jasmine rice (2 scoops in a rice cooker) with 1/3 the above can of coconut milk plus necessary water for cooking.
Make the shrimp and other stuff....
Add olive oil to the pan, start to saute the garlic and add the peppers and onions. Add in the green beans, and the curry paste. Saute until tender crisp. Grate the ginger and add the shrimp. Saute the shrimp until almost cooked. Add in the coconut milk and simmer until everything is done.
Serve over the jasmine rice and enjoy!
1 lb shrimp, peeled and deveined
1T dumpling sauce (pour over the raw shrimp before cooking)
1 red pepper, cored, seeded and sliced in strips
2 cups string beans, cut into one inch pieces, on the diagonal
1/2 sweet onion chopped into course chunks
1T Thai red curry paste
1 14.5 oz can of coconut milk
1T grated fresh ginger
2 cloves garlic chopped fine (or dried garlic)
1 T olive oil
Cook rice.
Use Jasmine rice (2 scoops in a rice cooker) with 1/3 the above can of coconut milk plus necessary water for cooking.
Make the shrimp and other stuff....
Add olive oil to the pan, start to saute the garlic and add the peppers and onions. Add in the green beans, and the curry paste. Saute until tender crisp. Grate the ginger and add the shrimp. Saute the shrimp until almost cooked. Add in the coconut milk and simmer until everything is done.
Serve over the jasmine rice and enjoy!
Sunday, January 11, 2009
Brownie wonder bars
1 package Giradelli Chocolate brownie mix
1 can sweetened condensed milk
1C coconut
1 stick butter (melted)
2c crushed chocolate graham crackers
1c chocolate chips
1 c mini marshmellows
Make brownies according to package directions, set aside
Melt butter and pour into a 9 x 13 pan that has been sprayed with cooking spray.
Add crushed graham crackers and mix with the butter to form an even base.
Sprinkle chocolate chips evenly. Drop the brownie batter by spoonfuls to cover, spread with a spatula if necessary. Sprinkle coconut, sprinkle marshmellows and drizzle sweetened condensed milk evenly over all.
Place in 325 oven for 45-50 minutes until a toothpick comes out clean. Cool completely before cutting. These were great with vanilla and/or chocolate icecream on top for a decadent dessert!
1 can sweetened condensed milk
1C coconut
1 stick butter (melted)
2c crushed chocolate graham crackers
1c chocolate chips
1 c mini marshmellows
Make brownies according to package directions, set aside
Melt butter and pour into a 9 x 13 pan that has been sprayed with cooking spray.
Add crushed graham crackers and mix with the butter to form an even base.
Sprinkle chocolate chips evenly. Drop the brownie batter by spoonfuls to cover, spread with a spatula if necessary. Sprinkle coconut, sprinkle marshmellows and drizzle sweetened condensed milk evenly over all.
Place in 325 oven for 45-50 minutes until a toothpick comes out clean. Cool completely before cutting. These were great with vanilla and/or chocolate icecream on top for a decadent dessert!
Saturday, January 3, 2009
Strawberries and Cream Trifle
This trifle uses the following layers:
Lady finger cookies soaked in heavy cream for 2 minutes (! used about 8 oz of cookies and 1 cup of heavy cream for soaking)
Whipped cream (2c with 2t vanilla and 1T powdered sugar)
Frozen or fresh strawberries and raspberries
Vanilla pudding (I made one from scratch, recipe below, otherwise use 2 package of the dry mix)
Chocolate drizzle (I used Baker's dipping chocolate drizzled with a spoon)
Make the pudding, and then make the whipped cream.
To assemble, use a clear trifle bowl or clear mixing bowl so you can see the layers. Start with the ladyfingers, add a layer of berries, half of the pudding, and half of the whipped cream. Drizzle with some of the chocolate. Repeat. Use some whole berries for garnish on the top. Invite a hungry group of friends to help you devour this!
Vanilla Pudding
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 cups 2% milk
4 egg yolk, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
DIRECTIONS
In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Set aside
Lady finger cookies soaked in heavy cream for 2 minutes (! used about 8 oz of cookies and 1 cup of heavy cream for soaking)
Whipped cream (2c with 2t vanilla and 1T powdered sugar)
Frozen or fresh strawberries and raspberries
Vanilla pudding (I made one from scratch, recipe below, otherwise use 2 package of the dry mix)
Chocolate drizzle (I used Baker's dipping chocolate drizzled with a spoon)
Make the pudding, and then make the whipped cream.
To assemble, use a clear trifle bowl or clear mixing bowl so you can see the layers. Start with the ladyfingers, add a layer of berries, half of the pudding, and half of the whipped cream. Drizzle with some of the chocolate. Repeat. Use some whole berries for garnish on the top. Invite a hungry group of friends to help you devour this!
Vanilla Pudding
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 cups 2% milk
4 egg yolk, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
DIRECTIONS
In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Set aside
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